Vegan Rose Sauce
Prep time
Cook time
Total time
A luscious, rich and creamy healthy vegan rose sauce served over zucchini and pasta. A delicious pasta for Spring and Summer that will have your entire family coming back for more!
Recipe type: Mains
Cuisine: Italian
Serves: 6 servings
  • 500 grams/1 pound farfalle pasta
  • 2 zucchinis, chopped
  • ⅓ cup raw cashews
  • 2 tbsp pine nuts
  • 2 cloves garlic (or ½ tsp garlic powder)
  • 1 red or white onion (or 1 tsp onion powder*)
  • ½ cup vegetable broth or reserved pasta water
  • ⅓ cup fresh basil (lightly packed) (or 1½ tsp dried basil)
  • 2 cups plain tomato sauce (pureed tomatoes)
  • ¼ cup nutritional yeast*
  • Sea Salt + Pepper to taste
  • Fresh Parsley
  • Hot Pepper Flakes
  1. Soak cashews and pine nuts in boiling water for 20 minutes while preparing the rest of the ingredients (or soak the nuts overnight). In a large pot, cook pasta according to the directions on the box with the chopped up zucchini. Cook pasta until it is al dente.
  2. While the pasta and zucchini are cooking, prepare the sauce. Saute garlic and roughly chopped onions over medium high heat in vegetable broth or a bit of the starchy pasta water until the liquids are absorbed. Drain and rinse your nuts. Add the soaked cashews and pine nuts, sauteed garlic and onions, fresh basil, tomato sauce and nutritional yeast to the blender and blend until a thick and creamy sauce is formed. Add up to ½ cup of the starchy pasta water to the sauce if it is too thick (I added ⅓ of a cup). Taste and add sea salt and pepper to taste.
  3. Warm the rose sauce over medium high heat and toss with the drained hot pasta and zucchini. Sprinkle with hot pepper flakes and parsley. Enjoy!
1) Substitue farfalle pasta for pasta of choice.
2) If you are in a rush, substitute fresh ingredients for dried basil, garlic and onion powder. Start with the amounts given in the recipe, taste test & add a bit more if necessary. Switch the basil for herbes de provence for a different spin on this sauce.
3) Leave out the zucchini if necessary or substitute with another vegetable (I love making this with mushrooms).
4) If you do not have pine nuts on hand substitute with 2 tbsps of raw cashews.
4) I've made this pasta without the nutritional yeast & it's still delicious (but a bit less "cheesy").
Recipe by Ceara's Kitchen at